Spring is in full swing, so it’s no surprise the season is the inspiration for the latest pasta dish at Waban Kitchen.

The menu at Waban Kitchen switches every three to six weeks, so chef/owner Jeffrey Fournier opted to highlight one of the newest additions for the TAB – an herbed silhouette pasta he calls a "really good introduction" to the season.

"What were trying to accomplish here is taking as many spring elements as we can showcase," said Fournier. "We’re really trying to take spring and put it in a pasta dish."

Fournier starts out with triangle-shaped pasta with strips of micro-basil and tarragon mixed in. While the pasta cooks in boiling salted water, he sautés asparagus with green garlic -- a younger version of the garlic plant that includes edible stalks that look like scallions.

The pan is deglazed with verjus, an acidic vinegary juice made from young grapes, and the cooked pasta is added to the pan along with fava leaves. The greens, which look similar to baby spinach, come from the same plant as the fava bean and share the same flavor.

The heat is then turned off and a couple dollops of butter are added to mix with the sauce, followed by some Parmesan cheese. When the pasta makes its way to the plate, he adds halved Muscat grapes – best known for being made into Italian Muscato wine -- and its ready to serve.

"The acid combined with the green springy elements and melting it with the butter to get the sauce at the right consistency all comes tighter in a nice simple way," said Fournier.

Waban Kitchen opened a year and a half ago and follows the success of Fournier’s other restaurant, 51 Lincoln in Newton Highlands. Waban Kitchen has a bit more of a rustic element, he says, and the rotating menu is a response to his desire to always provide something timely for the neighborhood clientèle.

"People expect to get creative stuff out of us," said Fournier, "so we really try to stick to the season as much as possible."